by monkeymom
View
my 34 other recipes »
Photo by monkeymom
monkeymom's Notes:
Expand
1 cup
Black Rice (also known as Forbidden Rice)
Ask the
hotline about
this ingredient!
3 -4 cups
water
Ask the
hotline about
this ingredient!
1
golf ball size piece of palm sugar (can use 3-4 Tbsp brown sugar)
Ask the
hotline about
this ingredient!
Bring rice and 3 cups water to a boil. Simmer for 30-45 minutes with top off of pot. The water will become deep purple/black.
Ask the hotline about this step!When almost all liquid has absorbed, check rice for doneness. It should have a little chew to it, but not too much. Think risotto.
Ask the hotline about this step!Add palm sugar and another 1/2 cup water. Bring to boil to dissolve sugar. The mixture should become glossy and thick.
Ask the hotline about this step!Once the sugar has dissolved, taste. Add more sugar if necessary (should be very sweet).
Ask the hotline about this step!Turn off stove and cover pot. Wait at least 15 minutes.
Ask the hotline about this step!
1/3 cup
lite coconut milk
Ask the
hotline about
this ingredient!
1/8 teaspoon
salt
Ask the
hotline about
this ingredient!
1/4 teaspoon
sugar
Ask the
hotline about
this ingredient!
shaved unsweetened coconut (untoasted)
Ask the
hotline about
this ingredient!
toasted sliced blanched almonds
Ask the
hotline about
this ingredient!
Mix coconut milk, salt, and sugar. The saltiness of this topping goes great with the sugary porridge.
Ask the hotline about this step!Check porridge - taste for your desired level of sweetness and thickness. Adjust with more sugar or water if needed.
Ask the hotline about this step!Spoon porridge into small bowl. Add white coconut sauce and sprinkle with almonds and shaved coconut.
Ask the hotline about this step!Add more sauce and crunchy things as you eat.
Ask the hotline about this step!This can be eaten hot or cold, for dessert or breakfast.
Ask the hotline about this step!Dessert tonight! Thanks! (Although I admit, and went and threw all caution to the wind and toasted my coconut too.)
Hi QueenofGreen! I really dig the very slightly salty sauce and crunchy nuts and coconut, I hope you like it too!
This is one of my favorite dishes. You can also try it with Thai black glutinous rice (I usually do half black glutinous rice and half sweet mochi rice). But I think it would also be good with wild rice! You'd just have to be sure not to cook it so long that splits apart. The nicest thing about this dish is bursting through the skin of the black rice to the soft interior.
I love it too. It would definitely be interesting to try it with wild rice!
Just tried it, on a wintry DC day with about 3 feet of snow outside, getting ready to shovel. Cooked the rice last night and re-heated in the microwave this morning. The rice is a nice texture, good contrast with the crunchie toppings (I toasted the coconut too, contrary to instructions.) A little sweet for me--could work equally well as dessert. Nice change from oatmeal.
I'm so glad you tried it...I hope it had enough omph to get you through your shoveling. I love your badger logo!
Yum. I'm going to look for black rice next time I'm at the Asian Supermarket.
Wow, beautiful!
I grew up eating this for dessert - oh, it's wonderful! Love the addition of almonds.
How lucky you were! I only discovered it a few years back thanks to my neighbor, who was always cooking delicious smelling food. I really looked forward to the block parties we had so we could taste her food.
It looks like black long grain sticky rice. We call it Thai rice. You soak it for 4 hours in water, drain, add just enough boiling water to cover and steam over med. heat for 30 min
This is the only Black rice I know of. Is it the same?
Hi there! The packaging on my rice says "Black Rice" (purchased at a Korean grocery store) and "Chinese Black Rice" (purchased at a fancy gourmet food store). I've also seen Forbidden Rice at Whole Foods. I haven't tried the Thai Rice but would think it would be very close and delicious as well. I love the Thai Sticky Rice with Mango...yum.
This is gorgeous. I highly doubt I can get black/forbidden rice where I live...I wonder if it would be good with wild rice?
Hi Zahirah. It would be worth a try...and I'll bet it would still be very tasty. I'd suggest maybe mixing the wild rice with sweet rice (glutinous rice, the really fat short grain type?). It might help give it the starchy goo that I don't typically associate with wild rice.
I'll have to make a trip to Chinatown next week and see what I can find. That's the only place in Buenos Aires I can imagine finding it. Can't wait!
Zahirah, I've had luck finding black rice at Italian markets, so that's another source you might try.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Love forbidden rice!